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Prep

Steps

1. Preheat large sauté pan on medium-high 2-3 minutes. Season pork with salt and pepper. Place oil in pan, then add pork chops; cook 2-3 minutes on each side or until browned. Remove pork from pan.

2. Add mushrooms and leeks to same pan; cook and stir 2-3 minutes or until they begin to soften. Reduce heat to low; stir in wine and herbs.

3. Return pork to pan; simmer 3-4 minutes or until wine has reduced by about one-half and pork is 145°F.

4. Remove pan from heat; transfer pork to serving plates and top with cheese. Whisk herb butter into sauce until blended. Serve sauce over pork.

Zucchini Potato Pancakes

Ingredients

1 medium zucchini, coarsely shredded

4 green onions, coarsely chopped

1 cup refrigerated hash brown potatoes

1 egg, beaten (or 1/4 cup egg substitute)

1 tablespoon all purpose flour

1/2 teaspoon kosher salt

2 tablespoons olive oil

sour cream (optional)

Prep

-- Shred zucchini (1 cup). Chop green onions.

Steps

1. Combine all ingredients (except oil and sour cream) until well blended.

2. Preheat large nonstick sauté pan on medium-high 2-3 minutes. Place oil in pan, then scoop mixture into pan forming four patties; cook 2-3 minutes on each side or until golden. Serve with sour cream.